ater to boil. Add the wild rice, cover partially and simmer over
edium-high heat.
Add wild rice, cover, and reduce heat
In a medium pot, combine wild rice, 3/4 cup chicken broth
f water and 2 cups wild rice. Bring to boil and lower
Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.
o a boil and cook wild rice for 30-45 minutes or
b>wild rice in a bowl of water overnight.
Rinse and place rice
bout 30 minutes and the wild rice for about 40 minutes (double
In large saucepan, melt the butter over moderate heat.
Add onions and saute 5 minutes.
Stir in wild rice, coating with butter.
Pour in stock; bring to boil and stir.
Lower heat; cover tightly and simmer, stirring occasionally for 1 hour.
Add the water; stir in white rice.
Cover and steam 20 minutes longer or until both rices are tender.
Stir in the pecans and basil. Serves 4, easy to double.
Melt 1/4 cup butter in heavy large pot over medium heat.
Add onions, garlic, and oregano.
Cover; cook until onions are soft, stirring often, abaout 8 minutes.
Mix in wild rice.
Add 7 cups of water, bring to a boil, stirring often.
Reduce heat to medium-low.
Cover; simmer 30 minutes.
Mix in white rice.
Cover and cook until rice is tender, about 18 minutes.
Uncover and cook until water cooks away, about 4 minutes.
Add green onions, basil and 1/4 cup butter.
Season with salt and pepper.
Mix in tomatoes.
Heat wild rice according to directions. After ten minutes add brown rice and cook
o the sauce.
Add wild rice mix with package of seasonings to
ver medium heat.
Add wild rice and simmer until all liquid
n a pan and cover with cold water then add 2
Cook wild rice in separate saucepan until done.
Saute onion in butter.
Add water, milk and canned soup.
Heat to medium; add cheese in chunks.
When creamy and well mixed, add wild rice. Garnish with crumbled bacon.
Cook your rice in the chicken broth until all the liquid is absorbed or follow the instructions on the wild rice container Preheat your oven yo 375 degrees F.
Saute the garlic, shallots& leek in the oil until golden.
Add celery& saute another 2 minutes.
Combine the rice with the vegetable mixture, orange zest, pecans, salt& pepper Cut your orange wedges in half and add to the rice mixture, mix lightly.
Place the stuffing in a lightly greased 2 1/2 quart casserole dish bake uncovered for 30 minutes.
Cook wild rice according to directions.
Set aside.
Marinate boneless chicken breasts in milk, lemon juice and Worcestershire sauce.
Saute onions, mushrooms and celery in butter until onions are transparent.
Stir into wild rice along with cream of mushroom soup and sour cream.
Bake in a 9 x 13-inch dish at 350\u00b0 for 30 minutes.
Remove and top with marinated chicken.
Cook until chicken is done.
Cook the wild rice according to package directions; transfer
Stir together chicken broth and wild rice seasoning packet in crock pot.
Stir in onion, bell pepper, garlic, oil, and rice.
Arrange chicken on top.
Cover and cook on low for 5 to 6 hours.
Crumble and cook the sausage, drain and set aside.
Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
Bake, covered, in an oiled casserole at 350\u00b0 for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.